Recipe Rescue: Rustic Stuffed Chicken

The cool thing about this recipe is that you can come home from errands, work or volunteering do a few simple steps and put it in the oven while you start the laundry, help with homework or vacuum.
Rustic Stuffed Chicken

WHAT YOU’LL NEED:

PUTTING IT ALL TOGETHER:

Cut a slit in each breast (lengthwise) and fold in a piece of Swiss cheese and then top that with a handful of broccoli, tuck it in as deep as you can. You can use toothpicks to hold it together, kitchen twine or just wing it and be careful when you flip them (I have done it all three ways) Brown the chicken breasts on both sides using a bit of butter and oil ( I almost exclusively use olive oil unless I am frying chicken or something like that), but don’t use a lot, the more you use the more you’ll mess up the kitchen and the more fat you’ll add to the dish and unlike the picture, we are not even slightly breading these chicken breasts. Add about a 1/2 a cup of water or broth if you have it to the pan and put in the oven at 350 degrees until the chicken reads 157 degrees on an instant read thermometer (remember it will continue to cook once you remove it from the oven and rise in internal temp as much as 10 degrees) Make a pan sauce by adding water or broth to the pan that you cooked the chicken in, be sure to scrap the bits off the bottom of the pan-add ground pepper and a few slices of onion to kick up the pan sauce if you like or if you’re not caring about calories tonight, add a can of cream of something to the pan bits.

This dish is a play on Chicken Divan and is especially yummy with rice (brown rice offers more fiber and is better for you if you are trying to keep your diet clean or cleaner) But roasted potatoes are equally as good and even more rustic, use small red potatoes and quarter cut them, you can throw them in the pan with the chicken when you put it in the oven, if you are worried at all that the potatoes won’t cook throw them in the microwave for a few minutes to get a jump start on cooking them.

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